The Difference Between Sourdough and Sour Bread

It is necessary to have a vast knowledge when baking. You have to be accustomed about the ingredients being used in the recipe, the instructions and as well as the essential equipments to be used. You have to be familiarized too the conditions the baker encounters from time to time when making the bread. Any mistake could great affect result of your bread.

The terms sourdough and sour bread has caused quite a confusion to a number of individuals. They may assume that they mean the same because they contain the same word in them. But they are actually very different from each other. In order to develop the baker's technique in baking, learning the details and understanding each of them is necessary.

The product of fermentation is called sourdough. Fermentation is a process wherein changes in the dough are brought about by yeast or enzymes growing. That process later on leads to the production of the sour taste. That's the reason why is it named as sourdough. Originally, sourdough is made through saving a part of dough, mixing it with new ingredients and then using it again the next time the baker will bake. The baker will prefer this preserved dough instead of using fresh yeast all over again to start the following bread-making. The process is continuously done that way. This practice dates back several years ago and is very traditional in nature.

Sour bread on the other hand is produced with a starter using a commercially prepared Baker's yeast. A Baker's yeast is pie shaped and contains a culture of already preserved yeast. That means that is readily prepared as compared to the sourdough that still has to pass through a process that would last for weeks. The sour taste that this bread has is not natural in nature since this is due to several different dough flavorings. You could use salt, vinegar or yogurt. These are relatively accessible in the market and are now becoming prevalent in the baking industry.

The term sourdough has been used to describe any type of bread as long as it is sour regardless if it was made naturally or commercially. Development in the present days has been rapidly increasing. There is the fast growth of commercial baking plus the invention of different flavorings. The tradition must always be remembered and be applied even in the modern era.


In baking, you must be well familiar with the ingredients you mix, the recipes you follow, the appliances you work with and the articles you use. To know more about this, visit: